Ingredients

• 2 tablespoons butter
• 1 small onion, finely diced
• 1 clove of garlic, finely diced, to taste
• 250-300g risotto rice
• approx. 1 l hot vegetable stock
• 1 squeeze of lemon juice
• 500 g cherry tomatoes
• ½ bunch thyme or
• basil
• salt
• 150g Filona cream cheese "herbs

How it’s done

Sauté onions and garlic in butter, add rice and cook until translucent, deglaze with a little hot vegetable broth, gradually add hot vegetable broth, stirring frequently, simmer for about 20 minutes. Round off with lemon juice. Halve cherry tomatoes, sauté in butter for 2 to 3 minutes, season with plucked thyme and salt. Stir cherry tomatoes into risotto, simmer briefly. Stir in herb cream cheese, round off with pepper, serve immediately.